title: [Effect on the quality of corn oil in different cooking temperature and time].
abstract: OBJECTIVE
  To research the effect on fatty acid and oxidation products of corn oil under different temperature and time.
  
  
  METHODS
  Corn oil was heated in 140 degrees C, 200 degrees C, 240 degrees C, after 60 s-300 s, then detected the fatty acid, POV and AV.
  
  
  RESULTS
  Corn oil was heated in 240 degrees C, after 138 s, the corn oil started to fire, the contains of SFA rised from 14.18 g/100 g to 20.29 g/100 g, the contains of MUFA rised from 28. 30 g/100 g to 33. 33 g/100 g, the contains of PUFA reduced from 53. 13 g/100 g to 28.98 g/100 g, and tFA, POV, AV, TOV arrived to the highest value, they were 11.29 g/100 g, 108.9, 17.12 mmol/kg, 177.37 mmol/kg respectively.
  
  
  CONCLUSIONS
  As the cooking time and the cooking temperature increased, the MUFA, tFA and the TV of the corn oil increased, on the contrary the PUFA reduced.
authors.affiliation: College of Food Science, Hunan Agriculture University, Changsha 410128, China. liaojing21@163.com
authors.forename: Jing
authors.initials: J
authors.lastname: Liao
authors.forename: Zhu
authors.initials: Z
authors.lastname: Wang
authors.forename: Jing
authors.initials: J
authors.lastname: Liu
authors.forename: Xuesong
authors.initials: X
authors.lastname: Xiang
authors.forename: Shiyin
authors.initials: S
authors.lastname: Guo
authors.forename: Yuexin
authors.initials: Y
authors.lastname: Yang
mesh_terms: D003296:Cooking; D003314:Corn Oil / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis* / Q000145:classification; D006358:Hot Temperature; D011786:Quality Control; D013997:Time Factors
chemical_list: D005227:Fatty Acids; D003314:Corn Oil